Storing cooked food properly in the refrigerator (between 1°C and 5°C) is essential to prevent foodborne illness and reduce waste. Different foods have different shelf lives, and understanding them can help you enjoy safe, fresh leftovers without worry.

Cooked meats such as beef, chicken, pork, and turkey last about 3–4 days, while cooked fish should be eaten within 2–3 days. Rice, pasta, and legumes typically stay good for 3–5 days. Soups, stews, and pizza also fall within the 3–4-day range, while cooked vegetables can last up to 5 days.

Boiled eggs (still in their shells) are an exception and can be safely kept for up to a week. Creamy desserts like mousse and flan, however, should be eaten within 2–3 days. Homemade sauces generally keep for 3–4 days before their quality starts to decline.

To store food safely, cool it down to room temperature within two hours before refrigerating. Use airtight containers, label items with dates, and keep cooked foods on the top shelf, away from raw meats. Only reheat food once, and ensure it reaches at least 70°C.

For longer storage, freeze what you won’t eat within three days—many meals last up to three months frozen. Always trust your senses: if something smells off or shows mold, throw it out. Smart storage means safer meals and less waste.